CSA Box 6

Sorry about being so late with this week’s box.  Now that school is out for the boys, the house is very busy.  So far, every dinner has been 100% CSA foods, with the exception of some faux meat crumbles. From left to right: beets, butter lettuce, new red potatoes, kale. Second row, various mushrooms, sugar snap peas, zucchini, spring lettuce mix, garlic scape, broccoli


CSA Box 5

This looks like an exciting box! Beets, rhubarb, lettuce, sugar snap peas, tart cherries, spring onions, spring mix, zucchini, garlic scape.

Last Week’s Box

Sorry it’s late but it wasn’t an exciting box.  It was a whole lotta greens.  We’re getting a bit tired of greens but everyone loved trying roasted beets for the first time.

I got the weekly email from my CSA about this week’s box and it looks much more promising.  I’ve made up my weekly menu based on the email (which has been quite reliable so far) and we’ll be trying 3-4 new main dish recipes (email said Chinese cabbage or beets which is why that number isn’t firm) and the rubharb is back.  I found a rubharb cake recipe that I’m dying to try.  There is only one new-to-me veggie coming, garlic scape, but it sounds like an interesting one.

Birthday Dessert

For my birthday a few days ago, we had angelfood cake with strawberry sauce.  The strawberries were from this week’s CSA box.  The sauce was AMAZING! It would taste great on pound cake or vanilla ice cream, too.

Strawberry Sauce

(be aware, I just throw this together and didn’t really measure so amounts are approximate)

1 pint of fresh strawberries

1/6-1/4 cup sugar

1/2 tsp cornstarch

Puree the strawberries in a blender or food processor.  Combine sugar and cornstarch in a small pot.  Add strawberries.  Bring mixture to a boil, simmer for 2 minutes and remove from heat.  Let sauce cool completely before serving.

CSA Box 3

This week, we have strawberries, radishes, collard greens, spring onions, spinach, kale and romaine lettuce.  I’m a bit disappointed that we didn’t get any rhubarb this week.  I was expecting to get it for several weeks.  At least, there’s some in the freezer.

Rhubarb Mint Cooler

This is one of the recipes I got when I picked up my box.  My older son loved it, my younger son thought it was too sweet.  I thought it was greatly mellowed by the addition of a splash of Three Olives vanilla vodka.  It has potential to go well with gin as well, but I’m all out.

1 pound trimmed rhubarb

5 cups water

1 cup sugar

1/4cup packed fresh mint leaves

Dice rhubarb into 1/4 in pieces.  In a saucepan, bring water to a boil and add rhubarb, sugar and mint.  Simmer for 15 minutes, stirring occasionally and let cool.  Poor mixture through a fine sieve, into a pitcher, pressing hard on solids.  Chill mixture, covered, until cold, at least 3 hours and up to 2 days.

I didn’t have a sieve and I ended up losing about 1/3 of the total liquid.

CSA Box 2

In today’s box, we got, strawberries, rubharb, mushrooms, mint, spring onions and 4 different types of salad greens.  I think I’ll make one batch of rubharb scones, which only take 2 stalks, then freeze the rest of it.  It will be nice to have a rubharb pie in the middle of winter.  I still haven’t used any of the mint from last week, so hunting down mint recipes will be on the to-do list.  As for the salad greens, I have a taco salad planned for dinner one night and my husband might be taking some into to work for his sandwiches.  We’re not really big on salads around here, so I will probably give some to my mother.